Raspberry and Orange Mini Bundts

I had problems writing this post.  What do you write about bundts?  I’ve never been one to dip into the history of certain cakes and I don’t want to bore you.  As a substitute of writing this post, I have spent the past week (or so) replacing words in songs with the word ‘bundt’.  It definitely hasn’t helped with the writing.  

Jim thought I should just write ‘got bored, had ingredients, made cake, here it is’.  He’s a man of few words… Unless he’s talking about accountancy…

Ingredients

190gr unsalted butter

190gr golden caster sugar

Zest and juice of one orange

3 eggs

190gr self raising flour

1tsp baking powder

225gr fresh raspberries

Icing sugar

Method

Preheat oven to 170o/c

1, Cream together the butter and sugar until pale and fluffy

2, Beat in the eggs and zest

3, Fold in the flour until combined

4, Gently fold through the raspberries

5, Grease a 6 hole mini bundt tin and sprinkle a little of caster sugar into each one.  This helps with releasing the cake when it has cooked and who does like a bit of extra sugar…

6, Fill the mini bundt holes evenly with the batter and bake for 20-25minutes

7, When an inserted skewer comes out clean, remove them from the oven and turn onto a wire cooling rack. 

8, Mix the orange juice with a couple of table spoons of icing sugar to form a glaze.  Brush this liberally on the mini cakes before cooling